Saturday, November 7, 2009

A Blustery Saturday Morning in the Northwest

Today is a pretty good day for being lazy. 

While we had planned on beginning yesterday with a visit to Voula's Offshore Cafe we both slept in and felt it was too late to make the drive.  So, we opted to do it today but guess what?  Yep. the youngling slept until almost 11 again today so this morning (sort of) I made a perennial favorite around Casa Hunger - crepes!

Now, I know many peeps are a bit intimidated by the concept of crepes but the fact of the matter is they are easy to master with just a bit of practice.  Even today on a range with which I am still becoming accustomed, I was able to produce a fine batch of these tender French pancakes while wasting (the dog got these) only 2.  That's only one more than the usual because as anyone who is proficient in crepe making understands, the first one merely serves to condition the pan.

Today, I opted for Bananas Foster as a filling and Henry went for his traditional chocolate syrup.  We keep the Midnight Moo organic chocolate syrup from Trader Joe's in the house and he typically overdoes it but I figure a once in a while chocolate breakfast is nothing to worry about...

As for my concoction today, try out the following -

Bananas Foster Crepes
  • For the crepes -
  • 1 Cup All purpose flour
  • 1 Cup Milk
  • 2 Eggs
  • 2 Pinches Kosher salt
  1. Combine all above ingredients in a blender for 1 minute, scraping the sides to incorporate the dry in the wet
  2. Let rest for 30 minutes
  3. Heat a 10" non-stick pan on medium high
  4. Spray or butter the pan lightly
  5. Pour 1.5oz of the batter into the center of the pan and swirl evenly while tilting the pan side to side to cover the entire bottom
  6. Once the edges dry and begin to curl up, flip the crepe and cook for about 45 seconds more
  7. The first one may not cover the pan completely or may fail is some way - DO NOT PANIC! as you can always treat the dog or dip it yourself into a bit of that yummy blackberry freezer jam you made from all the free blackberries this past summer (but that's another post)
  8. Continue until all crepes are done, stacking so as not to allow any of these treats to dry out
  • For the Bananas Foster filling -
  • 1 Banana, sliced about 1/4"
  • 1 Tbl Butter
  • 1 Tbl Brown sugar
  • Pinch Kosher salt
  • 1 Squeeze Lime juice, fresh
  • 1 Tbl Creme de Banana - Optional but it certainly adds a tremendous flavor
  1. In the same pan used to cook the crepes turned to high, melt the butter, brown sugar and salt together
  2. Cook for about 1 minute, stirring to combine
  3. Remove from the heat and add the lime juice and if using, the Creme de banana
  4. Stir to combine and holding away from your face and body, light the liquor to burn off the alcohol allowing to burn until the flame goes out
  5. Add the banana slices and stir to coat
  6. Fill 2 crepes with the fruit and roll, topping the crepes with the sauce from the pan

OK, maybe not too lazy afterall but even with the crepe cook time this was done in about 20 minutes.

*Note - the crepes will not go to waste as they freeze marvelously with wax paper in between and stored in a freezer zip top bag.  They never last that long at our house unless I make a double batch.


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